Mushrooms Stewed White

Wipe some large buttons, boil them up quickly in a little water; put to them some cream, a piece of butter mixed with a little flour, some pounded mace, a little chyan and salt; boil this up, shaking them.

From Charlotte Mason, The Lady's Assistant for Regulating and Supplying Her Table, 1777

Stewed Mushrooms (modern)

  • 8 oz. of white button mushrooms, cleaned
  • 1 cup water
  • ½ cup cream
  • 1 tablespoon of butter at room temperature, rolled in flour
  • ¼ teaspoon mace
  • Pinch salt
  • Pinch Cayenne pepper (optional)

Take cleaned mushrooms and place in a pan with water. Bring to a boil and then reduce the heat to allow the mushrooms to cook until soft. Add the remaining ingredients and bring back to a boil and then take off the heat and serve.

This project was developed through a Teaching American History Grant partnership between Anne Arundel County Public Schools, the Center for History Education at the University of Maryland, Baltimore County (UMBC) and Historic London Town and Gardens.